查看完整版本: 民工菜：一鱼五吃

民工菜：一鱼五吃

咱是民工，但并不代表咱不会煮菜，在咱租住的地方，用一电炒锅，一电炉，天天看着菜谱来搞，哈哈。 \%L E8TBY
其实每个人的生存方式大同小异，只是为了生存下去而已。ZdoYA5rL;KX
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原料：7斤重胡子鲶一条，仔细看有6根胡子哦。r~R"G4x#quR
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一吃：剁椒鱼头
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我在超市随便买了一瓶，才五块钱。
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把鱼头洗净斩件，
:p|1m5UT1b/M 剁椒均匀的涂到鱼头上就行了r;N"@7`;o4uh
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7Q7e9}!gkM+V5{$i 简单，上锅大火烧开水放鱼头蒸十分钟。
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色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。
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二吃：油豆腐酿鱼肉XR)ZmG)zCp
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鱼背起肉，把骨头跟肉分离。
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香菇一两，用冷水发好。
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J 把香茹剁碎成颗粒状备用。
1P2G1cJdq'] 一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。x jTQ`e SpL
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加蒜白茸、沙姜粉、胡椒粉、盐、糖、料酒、生粉、生油搅拌。
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油豆腐切半，挖空备用。0~,lvG q0f4Y"r_
把搅好的鱼胶酿到油豆腐里。
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B? L!YC4E*Lh.vg 平时，酿豆腐大多用蒸的方法来煮，个人认为生焖更入味也更有口感。d2M5Pp-QqR?`m
锅里放鱼油烧化，倒入豆腐酿煎香。
L|u,a"[ 倒入啤酒焖到熟。
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Iq~AI? ?%qA 最后放蒜叶、芡水收汁明油装盘。
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特点：菇香肉滑。口感细腻。
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第三吃：传说中的鱼肠煎蛋
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7P&B$B7dYRp9^'e| 原料：鱼内脏、香芹、鸡蛋qh)x)EBa
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AKQs r2x4C$q4v?0S 这条鱼的下水好少哦。不过鱼肚还算可以，很厚。9A H!Ar)j

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鱼内脏焯下水，捞出晾凉。#R6j"MTW?@
改下刀，切碎。-K#`
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#u)V)_IJ 切碎的香芹、鱼下水加鸡蛋打散搅均。J-i.E[8B
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加几滴白酒、盐、胡月粉。
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下锅煎！就跟平时煎鸡蛋一样，其实也没什么技术含量。
,{I&Ox^6S6]m/AR+R'` 两边都煎成金黄色。
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装碟。口水中.........
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芹菜粒的香脆加鱼下水的软滑。口感非常的不错。;qA,v pne
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工友评价：此菜唯一的缺点就是少了一点。
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&O ]rIc rG3`A4| 第四吃：干锅鱼腩
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原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。8Tt^ K|[
洗净斩件，放基本味腌十分钟，基本味就是盐和酒啦。
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因为等下要煎，如果先放了生抽和糖的话会粘锅。也可能会烧糊。
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八角一颗、干红椒一只，姜蒜爆香。
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~ h7eZ_8XFu^(\h 倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。Kp&M(s%|5T;@@b"n_*{8j
上碟。7lWps |n}(V_
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加啤酒芹菜。加热就可以吃了。锅干时再倒入适量啤酒。
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第五吃：鱼骨头猪皮豆芽汤
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猪皮就是从那块五花肉切出来的，五花肉跟鱼肉打胶了，鱼骨头就跟猪皮用来熬汤了。1UV]
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骨头煎黄。_ @C#Ms"R

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豆芽要炒过的哦。放猪皮鱼骨一起熬汤。
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V3`RR9c,U5}1~ 最后把上层的油勺出来就OK了。
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1f(Q @k2I9F} 好了，废话也说完了。菜也全部搞定。
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)\\[ GT c/_$u,QB 来个全家福。一条鱼做成的四菜一汤就是这样子的了。:KD(@+@N3k

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